For 4 servings: 1.5 kg new potatoes a garlic head, finely chopped 1 tablespoon rosemary (fresh or dried) 3 tablespoons olive oil salt and pepper Wash and boil the potatoes whole, unpeeled, for 10 minutes. Cut in half or quarters. Put the potatoes in an oven tray, add the garlic, rosemary, olive oil, salt and pepper to taste.
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For approx. 10 pieces: 500 g flour 3 teaspoons dry yeast 250 ml warm water 25 ml sunflower oil 50 g raw sugar 1/2 teaspoon salt 150 g sesame seeds Mix 2 tablespoons of sugar with the yeast in half of the amount of water. Allow to rest 10 minutes until the yeast begins to ferment. Mix all ingredients
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For 4 servings: 250 g raw sugar 600 ml water 200 ml lemon juice zest of a lemon, grated (optional) mint  for garnish (optional) Put the water and sugar in a saucepan and boil for 5-6 minutes (do not stir!!). Allow to cool. Add the lemon juice and lemon zest and mix well. Put the mixture into
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For 3-4 servings: 3 eggplants, cut it into approx. 1 cm (1⁄2-inch)-thick slices 1/2 cup flour 1/2 cup soy milk 1 cup bread crumbs salt and pepper, to taste  oil for frying Mix the flour with  salt and pepper. Dredge the eggplant slices through flour, shake off the excess, dip into soy milk and finally cover evenly with breadcrumbs.
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For 4 servings: 300 g tempeh, cubed 7-8 cloves of garlic, mashed 6 tablespoons soy sauce chilli flakes (optional) 3-4 tablespoons oil, for frying Mix the garlic with soy sauce and chilli flakes. Pour over the tempeh and mix well. Allow 2-3 hours to marinate. Heat the oil in a pan and fry until golden-brown. Serve
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26 cm (11 inch) tart pan fluted with removable bottom (Quiche Pan) For the base: 180 g flour 125 g margarine (see recipe here ) 50 g raw sugar a pinch of salt Mix the margarine with the sugar until the sugar dissolves . Add the flour and mix well . Roll the dough in
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Per serving: 50 g quinoa 300 g vegetables: carrot, onion, leek, sweet pepper, green beans, peas, broccoli, cabbage, cauliflower, celery, zucchini, etc. 1 cm ginger, grated (or 1 teaspoons ginger powder ) 1 teaspoon coriander powder 2 garlic cloves, diced chilli/chili powder, to taste (optional) 2 tablespoons soy sauce 1/2 tablespoon oil Cook the quinoa as
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26 cm (11 inch) tart pan fluted with removable bottom (Quiche Pan) For the base: 180 g (6.3 oz.) flour 125 g (4.4 oz.) margarine (see recipe here ) 50 g (1,8 oz.) raw sugar a pinch of salt Mix the margarine with the sugar until the sugar dissolves. Add the flour and mix well.
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10 tacos: 10 taco shells 200 g minced spicy tofu 1 small can sweet corn 1 onion, finely chopped 2 cloves garlic, mashed 5-6 tablespoons tomato passata (or tomato paste) 1 1/2 teaspoon cumin 1 teaspoon paprika powder chilli (powder), to taste 1 tablespoon oil salt and pepper, to taste Stir fry the onion in
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For 4 servings: 300 g tempeh, sliced 5-6 tablespoons breadcrumbs oil for frying For the marinade: 3-4 teaspoons mustard 3-4 tablespoons water 1 teaspoon thyme pepper, to taste Mix all ingredients for the marinade and pour over the tempeh. Allow to marinate for at least 2 hours. Roll each  piece of tempeh in the breadcrumbs until evenlycoated and fry
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